Mellow but intense. A sauce that boasts fragrant Italian basil, Mediterranean sun-dried tomatoes, Grana Padano cheese and, as with all great pesto sauces, crushed pine kernels. Stir it through a chunky pasta (like a good penne,) let it cling to every contour and, finally, let it rain Parmesan. It can also give your soups, gravy and casseroles extra depth – leave aside how good it can make you look in the kitchen.
Try adding it to cooked vegetables instead of butter.
Their warmth releases the flavor as the Saclà Pesto Rosso slowly melts through them.
Red pesto dip
Saclà Pesto Rosso imparts a beautiful taste and color to yoghurt, crème fraîche and mayonnaise.
Mix well and then use to top baked potatoes, to accompany salads or simply as a spread on crusty bread.
Sunflower seed oil, water, tomato paste, sun dried tomatoes, Italian basil, Grana Padano DOP Italian cheese (cow’s milk, salt, rennet, lysozyme from egg), Pecorino Romano DOP Italian cheese (eve’s milk, salt, rennet), sugar, red peppers, cashew nuts, lactic acid, garlic powder, extra virgin olive oil, pine kernels, sea salt.